I have tried baking pecan pie three times now and it tastes beautiful, filling sets and everything BUT the filling seeps below the pastry! I have tried with blind baked pastry and unbaked pastry and it still happens. What can I do to stop this?

if you could post the filling recipe, we could take a stab at some suggestions.

working in the blind . . .I have had that happen - seems there is more liquid than can "set up" with (I presume) the egg custard. you could try a teaspoon of corn starch - starch absorbs a lot of liquid.

Blind bake your crust for just long enough for the pastry to get good and hot. As soon as you take it out of the oven and remove the pie weights, brush the crust with egg white. Let it sit on the counter to dry while you prepare the filling.